Smoked and Steamed Salmon Rilletes

yields 2 cups


*recipe can easily be halved


1-lb center cut salmon filet, pinbones and skin removed

2 tablespoons white wine

2 teaspoons Kosher salt, divided

1/4 teaspoon freshly ground white pepper

8 tablespoons (4 oz) unsalted butter, divided and at room temperature

1/2 cup finely minced shallots

2 tablespoons crème fraîche

8 oz Norwegian smoked salmon cut into a 1/4-in dice

2 1/2 tablespoon freshly squeezed lemon juice

2 extra large egg yolks lightly beaten

chopped fresh chives 


Place the fresh salmon in a baking dish and season with 1 1/2 teaspoons of salt, white pepper and white wine.  Cover and refrigerate for 30-60 minutes.  Halfway through marinating, turn the fish over.


Bring water to a simmer in the bottom of a steamer.  Place the salmon in the steamer and cover with a lid.  Steam the salmon until it is medium-rare, about 8-10 minutes.  You can check for doneness by separating the flesh with the tip of a paring knife.  Remove the salmon from the steamer and allow to cool.  


In a small sauté pan, melt 1 tablespoon of butter over medium-heat.  Add the shallots and cook stirring occasionally.  Season with 1/2 teaspoon salt and continue to cook until the shallots are soft, but not browned, about 3-4 minutes.


In a small bowl, cream together the butter and crème fraîche.  Set aside.


In a large bowl, break the cooked salmon into large chunks.  Stir in the smoked salmon, shallots, lemon juice, and egg yolks. Fold in the butter mixture and season with salt and white pepper to taste. 


Transfer the rilletes to a serving dish or small glass crocks.  Cover and refrigerate until cold, about 2 hours.  Remove from the refrigerator 30 minutes before serving.  Serve with baguettes, toast, or crackers and garnish with chopped fresh chives.  Rilletes will keep in an airtight container for 2 days.  Rilletes can also be frozen for up to 2 months.  Thaw in the refrigerator before serving.  Enjoy!


Printed from thegalleygourmet.net